Home / Snacks and Starters Recipes / Custard cookies recipe | Bakery style custard powder cookies recipe
Published: | Updated | By Harini
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Custard cookies recipe with step by step photos. Today I am sharing a very easy to make, delicious and uniquely flavored cookies recipe with you all. How many of you have tasted this delicate and crumbly custard cookies from bakeries.
These custard cookies are my absolute favorite. When I posted rava cookies recipe, few readers asked me to share the bakery style custard cookies recipe too. From what I have tasted, these custard cookies have a very pleasant and unique flavor, delicate texture and absolutely melt in mouth. Obviously custard powder gives these cookies a very delicate texture and make them crumbly too. You can use any flavored custard powder, however classic custard cookies are always vanilla flavored.
The next important ingredient for making custard cookies is butter. You can use salted or unsalted but butter is your best bet for these cookies. Do not use oil as the texture will completely change. The ratio of flour to butter is also very important for the texture. The amount of custard powder really depends on your preference. I have used 1/4 cup here, you can add 2-3 more tablespoons for more custard flavor.
To make custard cookies recipe, I have used vanilla flavored custard powder. You can use mango flavored custard powder too if you wish. I have added some chocolate chips but they are purely optional. These cookies bake pretty fast. Mine were done in 12 minutes. They crisp up fast yet do not change in color much. So it is easy to get them over baked if you are going by color change. Just make sure to remove them from oven once the edges begin to change in color slightly. They crisp up very well on cooling.
Serve custard cookies with tea or coffee. they keep well around a week at room temperature.
here is how to make eggless custard cookies recipe with step by step photos.
Check out the other easy eggless cookies recipes too.
Step by step custard cookies recipe
1. Preheat oven at 180C for 15 minutes. We will get the dough ready in those 15 minutes.
2. Take soft butter in a mixing bowl. Add powdered sugar and vanilla pith to it. Beat well and cream the butter-sugar. beat very well until the mixture is very creamy and light.
Preheat oven at 180C for 15 minutes. We will get the dough ready in those 15 minutes.
Take soft butter in a mixing bowl. Add powdered sugar and vanilla pith to it. Beat well and cream the butter-sugar. beat very well until the mixture is very creamy and light.
Sieve together flour and baking powder. Add to the butter-sugar. Add custard powder and mix well.
Add chocolate chips and fold gently. knead gently.
Using a table spoon as measure, scoop out balls and arrange in a cookie sheet. Press gently an make design with a fork.
Bake in the preheated oven for 12-15 minutes. Cool thoroughly and store in an airtight container. Serve custard cookies with tea or coffee.
Notes
1. Do not use oil in place of butter 2. Choco chips are optional 3. You can use maida instead of wheat flour
Nutrition
Calories: 432kcal
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About Harini
I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking! Harini :)
Comments
Mythusays
Lovely recipe Harini.
Asmasays
I tried the recipe, its so good. Thank u for the recipe..
With its characteristic flavor, custard powder is often used as a raw material to overwhelm the fishy taste of eggs in some cakes and create a delicious, attractive flavor. - Mix into flour: Custard custard is often mixed with ingredients to make cakes of some cakes such as banana bread, chips, cakes, bread or egg.
Instead we would suggest replacing the custard powder with a combination of cornflour (cornstarch) and vanilla. For the sponge batter replace the 3 tablespoons of custard powder with 3 tablespoons of cornflour and 1 teaspoon of vanilla extract.
The two may be directly related; Custard Cookie III claims such in Castle in the Sky, calling himself "a descendant of the king" and claiming that a depiction of Pure Vanilla must bear a family resemblance to him.
Custard powder and instant custard powder are the generic product names for similar and competing products. The product is a powder, based on cornflour, which thickens to form a custard-like sauce when mixed with milk and heated.
In summary, Custard Powder requires cooking with milk, while Instant Custard is ready to serve by simply adding hot water, making it a quicker and more convenient option. A good example of an instant custard brand is Checkers Custard Brand.
Why is custard powder used? It's used for serveal reasons; it's used for colour, with out it the batter will not brown, its also adds sweetness without using sugar that can burn and give a light eggy flavour.
Ingredients: Both custards and puddings begin with a base of sweetened cream or milk. The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.
So Pure Vanilla still has his four sons, Madeleine Cookie, Red Velvet Cookie, Clover Cookie, and Knight Cookie, and his older brother is Premier Custard Cream Cookie (say that name five times fast). His younger sister is Vanilla Sugar Cookie.
The story follows Custard Cookie III as the Cookies of the Kingdom suddenly embrace him as their king after he falls unconscious in Dragon Hill. Completing the given missions triggers the progression of the story.
Clotted Cream Cookie is the biological son of Light Cream Cookie and the adoptive son of Custard Cookie. He currently belongs to House Custard. Clotted Cream Cookie's original House was House Scone.
Custard powders main ingredient is cornstarch. However, custard additionally has flavouring agents. However, some custard powders are mixed with other thickening/ bulking agents including water chestnut powders, potato starch etc. They also have a slight yellow colouring to make custards look appealing.
Custard powder is used to thicken and flavor custards and similar desserts, while baking powder is used to leaven baked goods and make them rise. Consider the Flavor and Texture Implications Using baking powder instead of custard powder would not provide the desired thickening effect for making custard.
There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.
custard, mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat. Baked custard contains whole eggs, which cause the dish to solidify to a gel.
Custard is mainly used as a dessert, or as a base for a dessert, or as a dessert sauce. But note: custard can also be savory. Quiche is an example of a savory custard baked in a pie crust. And believe it or not, a frittata is a savory custard that's cooked directly in a deep skillet.
Custard powder is primarily made up of thickeners that give the pudding its texture. Cornstarch is usally the biggest component, since it is great for thickening liquids, disolves easily and is almost foolproof.
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